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SIMPLE ROAST TURKEY

When you get your turkey home, take the vacuum-packed giblets out of the cavity, and rest the bird unwrapped on a large plate at the bottom of your fridge – don’t be tempted to wrap it in cling film, as this can make the skin clammy and encourages bacteria.

If you’re not cooking your turkey for a day or two, it’s wise to use the giblets now. Make a simple stock using everything except the liver, and a few vegetables; this stock will keep 4-5 days if covered and placed in the fridge.

Take your turkey out of the fridge a long time before it goes in the oven – six hours should do the trick. If you only give it an hour or two then the bird will still be quite cold in the middle, and this is what leads to uneven cooking, meaning dry turkey or even worse – still raw in the middle.

Rub the skin with plenty of butter and pepper and cover the breast with lots of streaky bacon.

Make a big tin foil cross inside your roasting pan, place the turkey in the middle and wrap the foil around to make a loose but closed parcel.